Carefully pick the berries over, mash them well,
squeeze them through a colander, and add the sugar to
the juice. Soak the gelatine in the water, and when dis-
solved, add it to the strawberry juice. Whip the cream
light, draining it on a sieve, and set it in a cool place
until needed. Place the juice and gelatine on the ice or
in a cold place, stir it smooth, and when it begins to
" set/* stir in the whipped cream carefully. Line a mould
with some whole strawberries, fill it with the cream, and
set it on the ice or in a cold place. Turn the cream out
of the mould when ready to serve, and send to table with
fresh strawberries arranged about it.
PEACH BAVARIAN CREAM.
Eighteen peaches.
One-half pint of sugar.
One and a-half pint of cream.
One-half box of gelatine.
One-half cupful of cold water✪ Peach Bavarian Cream.
Place the gelatine in the water to soak. Peel and
stone the peaches, cut them up fine, and set them on the
fire in a small stew-pan. Watch them carefully, adding a
little water, if needed; but, if possible, stew them in
their own juices. Mash them as they cook, and when re-
duced to a fine, smooth sauce, add the sugar, and stir
until it is dissolved; then squeeze all through a fine
492 THE PA TTERISr COOK-BOOK.
colander, if there are any lumps. Now add to the peaches
the dissolved gelatine and half a pint of the cream, stir-
ring well, and set in a cold place. Whip the rest of the
cream, and drain well, and as soon as the gelatine begins
to set, add the whipped cream to it, turn the whole into a
mould, and place it on the ice for four hours.
APRICOT BAVARIAN CREAM.
This is made in the same manner as the peach cream,
using a pint can or a pint of apricots instead of the
peaches.
PINEAPPLE BAVARIAN CREAM.
One pineapple.
One-half pint of sugar.
One pint of cream.
One-half cupful of cold water.
One-half box of gelatine.
Soak the gelatine in the water. Whip the cream light,
drain, and set it in a cool place. Grate the pineapple,
add to it the sugar, and simmer in a porcelain-lined
sauce-pan for fifteen minutes. Add the soaked gelatine
to the pineapple, set the mixture in a cool place, and
when it begins to congeal, stir very smooth, and add the
whipped cream. Stir the cream very carefully, turn it
into a mould, and set it on the ice for four hours.
ORANGE BAVARIAN CREAM.
Three oranges (juice).
One orange (rind).
One pint of cream.
•One-half cupful of sugar.
CREAMS. 493
One-quarter cupful of cold water.
One-quarter cupful of hot water.
One-quarter box of gelatine✪ Orange Bavarian Cream.
Soak the gelatine in the cold water for two hours in a
cool place. Grate into a bowl the yellow rind from one
of the oranges, and squeeze the juice from three into the
same bowl. Whip and drain the cream, and place it in a
cool place. When the gelatine is soaked, add to it the
hot water, stirring well ; and when it is completely dis-
solved, pour it into the bowl with the juice. Strain this
mixture into a tin basin, set it on the ice or in a cool
place, and until the gelatine commences to thicken the
juice; then gradually add the whipped cream, stirring
thoroughly from the bottom of the pan. Take up a
spoonful of the mixture, and pour it back ; and if it does
not immediately sink, the mixture is thick enough to
mould. It may be poured into a mould lined with
sponge cake, if desired; or an unlined mould may be
used.
Page 215 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carefully pick the berries over, mash them well, squeeze them through a colander, and add the sugar to the juice. Soak the gelatine in the water, and when dissolved, add it to the strawberry juice. Whip the cream light, draining it on a sieve, and set it in a cool place until needed. Place the juice and gelatine on the ice or in a cold place, stir it smooth, and when it begins to "set," stir in the whipped cream carefully. Line a mould with some whole strawberries, fill it with the cream, and set it on the ice or in a cold place. Turn the cream out of the mould when ready to serve, and send to table with fresh strawberries arranged about it.
PEACH BAVARIAN CREAM.
Eighteen peaches. One-half pint of sugar. One and a-half pint of cream. One-half box of gelatine. One-half cupful of cold water.
Place the gelatine in the water to soak. Peel and stone the peaches, cut them up fine, and set them on the fire in a small stew-pan. Watch them carefully, adding a little water, if needed; but, if possible, stew them in their own juices. Mash them as they cook, and when reduced to a fine, smooth sauce, add the sugar, and stir until it is dissolved; then squeeze all through a fine
colander, if there are any lumps. Now add to the peaches the dissolved gelatine and half a pint of the cream, stirring well, and set in a cold place. Whip the rest of the cream, and drain well, and as soon as the gelatine begins to set, add the whipped cream to it, turn the whole into a mould, and place it on the ice for four hours.
APRICOT BAVARIAN CREAM.
This is made in the same manner as the peach cream, using a pint can or a pint of apricots instead of the peaches.
PINEAPPLE BAVARIAN CREAM.
One pineapple. One-half pint of sugar. One pint of cream. One-half cupful of cold water. One-half box of gelatine.
Soak the gelatine in the water. Whip the cream light, drain, and set it in a cool place. Grate the pineapple, add to it the sugar, and simmer in a porcelain-lined sauce-pan for fifteen minutes. Add the soaked gelatine to the pineapple, set the mixture in a cool place, and when it begins to congeal, stir very smooth, and add the whipped cream. Stir the cream very carefully, turn it into a mould, and set it on the ice for four hours.
ORANGE BAVARIAN CREAM.
Three oranges (juice). One orange (rind). One pint of cream. •One-half cupful of sugar.
CREAMS. 493
One-quarter cupful of cold water. One-quarter cupful of hot water. One-quarter box of gelatine.
Soak the gelatine in the cold water for two hours in a cool place. Grate into a bowl the yellow rind from one of the oranges, and squeeze the juice from three into the same bowl. Whip and drain the cream, and place it in a cool place. When the gelatine is soaked, add to it the hot water, stirring well ; and when it is completely dissolved, pour it into the bowl with the juice. Strain this mixture into a tin basin, set it on the ice or in a cool place, and until the gelatine commences to thicken the juice; then gradually add the whipped cream, stirring thoroughly from the bottom of the pan. Take up a spoonful of the mixture, and pour it back ; and if it does not immediately sink, the mixture is thick enough to mould. It may be poured into a mould lined with sponge cake, if desired; or an unlined mould may be used.
Records on this page
Peach Bavarian CreamOrange Bavarian Cream